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  By  ,

January 3, 2016

Every gathering needs a cheeseball and this vegan version will be a crowd favorite!

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1 cup almonds, slivered & blanched

1/4 cup pine nuts, unsalted & toasted

1 tsp sea salt

1/2 tsp organic sugar

5 oz. silken tofu, firm, drained

1 tbsp white miso

1 tsp horseradish

1 tsp red wine vinegar

1 tsp lemon juice

1 tsp safflower oil

1/2 tsp onion powder

1 tsp fresh chives, chopped

3 cup walnuts, finely chopped, toasted


Place the almonds and pine nuts in a food processor with the salt and sugar. Blend 2 minutes or until clumps begin to form.

Add all remaining ingredients EXCEPT for the chives and walnuts and blend about 2 more minutes.

Gently fold the chives in with a fork or spoon.

Spray a bowl and plastic wrap with non-stick spray. Transfer the mixture into the bowl and cover with the plastic.

Place the bowl in the fridge and chill for a couple of hours or overnight. The mixture will get very firm.

Lightly oil hands and shape the mixture into a ball. Roll the cheese ball in the chopped walnuts to coat.

To toast nuts, heat a large frying pan on the stove top on medium-high heat. When the pan is hot, add a single layer of nuts. Do not add oil or cooking spray. Stir the nuts frequently with a wooden spoon or spatula until they turn golden brown and smell mouth-watering. Immediately remove the nuts from the pan and transfer to a plate to cool.

This recipe is from Native Foods http://native



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